Description
A rich and flavorful turkey gravy recipe made from pan drippings and turkey stock, perfect to enhance your holiday turkey, mashed potatoes, or stuffing. This easy stovetop gravy is smooth, savory, and can be customized with fresh herbs for added aroma and taste.
Ingredients
Scale
Gravy Ingredients
- 1/4 cup turkey drippings (or butter if no drippings are available)
- 1/4 cup all-purpose flour
- 2 cups turkey stock (or chicken broth)
- Salt and pepper to taste
- 1 tablespoon fresh herbs (such as thyme or parsley), chopped (optional)
Instructions
- Collect the Drippings: After roasting your turkey, carefully pour the drippings from the pan into a heatproof bowl. Let it sit for a few minutes so the fat separates and rises to the top. Skim off most of the fat, reserving about 1/4 cup to use for the gravy.
- Make the Roux: In a medium saucepan, heat the reserved 1/4 cup turkey drippings (or butter) over medium heat. Stir in the all-purpose flour and whisk continuously for 2-3 minutes until the mixture becomes golden in color and bubbly, forming a roux that will thicken the gravy.
- Add the Stock: Gradually pour in the turkey stock (or chicken broth) while whisking constantly to ensure a smooth mixture without lumps. Bring the gravy to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally until it thickens to your desired consistency.
- Season: Taste the gravy and season with salt and freshly ground black pepper according to your preference. For extra flavor, stir in chopped fresh herbs like thyme or parsley if using.
- Serve: Transfer the finished gravy into a serving dish or gravy boat and serve hot over your roasted turkey, mashed potatoes, or stuffing to complete your holiday meal.
Notes
- If you don’t have turkey drippings, butter works as a great alternative to create the roux.
- To make a smoother gravy, strain the drippings to remove any solids before starting.
- Adjust thickness by adding more stock for thinner gravy or cooking longer for thicker consistency.
- Fresh herbs add a vibrant flavor; dried herbs can be used but add them during cooking for best infusion.
- Gravy can be reheated gently on the stovetop, adding a splash of stock if it thickens too much after cooling.
